Arabian apple bean pot

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Arabian apple bean pot

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Arabian apple bean pot.

You need:

2 apples
2 onions
1 can butterbeans

1 to 2 tsp turmeric
1 to 2 tsp nutmeg
1 to 2 tsp cinnamon
1 tablespoon or more honey

3-4+ tablespoon natural or greek yoghurt (at least) per serving
Chopped apricots

Dice the onions and cook till soft in a big frypan or pot.
Dice apples into small chunks add to soft onions
Tip in a can of Butterbeans

Throw in spices, (you really can't overdo it) cook medium heat to soften apples and beans.

Cover the pot / frypan, the liquid in the apples provide enough for the meal, if covered, but sometimes I add a little to help it.

Add honey to taste

Spices are approximate, I never measure it, I like cinnamon so use more.

More honey might help, taste and try see

Scoop onto plate, on the top put yogurt, and then the diced apricots.

Feeds 2 - 3
Pictures are coming, I am making it tonight :)

Unfortunately the artificial light has tinged the colors, it yellow, from the turmeric, not green :)

arabian-apple-bean-pot.jpg - 88.53kb
By netchicken: posted on 1-8-2007

Mmmmmm :run
By Venus: posted on 2-8-2007

Coconut and cayenne Pumpkin soup

About a month ago I figured I would make pumpkin soup to use up some pumpkin pieces. I downloaded the recipe from here and used that.

It was nice, if a little bland.

So a friend suggested adding some cayenne pepper, just a teaspoon or so.

Next time I did, it was wonderful.

So last weekend I thought I would make it again for a dinner party we were going to.

However as I was tipping the cayenne pepper in I accidentally dropped in far to much. Man it was hot!

Panicking I wondered what I could do. I didn't want to have to start again, but I thought it was too hot for our more traditional food eating friends. (Turns out they liked hot food more than I did, just goes to show you can never tell)

I knew that coconut milk makes hot food nicer so at the end of the cooking I tipped in a can of coconut milk, it wasn't bad.

I looked on the net for coconut pumpkin soup and found this here

So from there I added some ginger to spice it up.

Eventually this is the recipe I ended up with, and it was fantastic. I am certianly going to make it again.

Coconut and Cayenne Pumpkin Soup

Preparation Time 20 minutes
Cooking Time 40 minutes
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
3 tsp ground cinnamon (I used heaps)
1 to 2 tsps of cayenne pepper
1 to 2 tsps of ground ginger.

1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
1L (3 cups) vegetable stock
1 400gm can of coconut milk

Salt & ground black pepper, to taste

Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.

Increase heat to medium-high, add the cumin, coriander, cayenne, ginger and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.

Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.

Near the end add the can of coconut milk

Use a potato masher (I use an electric egg beater) to mash together the pumpkin and stock until the soup is almost smooth. Season with salt and pepper.

Grate a heap of cheese into the soup and when dishing up the soup grate more cheese on the top.
By netchicken: posted on 6-8-2007

Just made this nice chickpea and spinach dish. Really nice!

I bumped up the garlic component and added some dried tomatoes.

chickpea_0707.jpg - 98.21kb
By netchicken: posted on 10-10-2007

This is a must make meal, it looks darn good and tastes it as well!

Chicken Parmesan Recipe

This chicken parmesan recipe is a great choice for any night you're in the mood for Italian food. It's perfect served with spaghetti and crusty Italian bread, and it is very easy to make.

Boneless chicken breasts are covered in a sauce of italian tomatoes and a bit of a kick from hot pepper sauce, then draped in parmesan and mozzarella cheese for a delicious and filling dish.

Chicken Parmesan


2 cans (14 1/2 oz. each) Italian style stewed tomatoes
4 boneless and skinless chicken breasts
1/2 tsp. crushed basil
2 tbsp. cornstarch
1 c. grated Parmesan cheese
4 slices mozzarella cheese
1/4 tsp. hot pepper sauce


1. Place chicken in baking dish. Cover and bake for 15 minutes at 425F.

2. Drain any fat. Combine cornstarch, tomatoes, pepper sauce, and basil. Cook, stirring constantly until thickened.

3. Pour the sauce over the chicken and top with the parmesan cheese and mozzarella cheese. Lower oven temperature to 375F and bake uncovered for 20 minutes.
By netchicken: posted on 15-11-2007

Bacon, Pear and Blue vein cheese Pizza

2 Onions
1 tablespoon brown sugar
2 Tablespoons butter
1 packet Bacon
1 tablespoon sweet chilli sauce
2 pears
Blue vein cheese
Sun dried tomatoes
Pizza base

Cut onions to small pieces, cook with butter till soft, mix in brown sugar and caramelize the onions and add the chilli sauce. Use the mixture as a sauce base for the pizza

Cut bacon into small pieces - fry until crisp and put on pizza

slice pears into thin slices, add to pizza
Cut sun dried tomatoes into pieces, add to pizza
Cut up blue vein cheese and add to pizza

Bake in oven.

By netchicken: posted on 19-8-2008

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